French Apple-Almond Tart

This recipe was found in Bon Appetit magazine. It is superb.

CRUST

• 2 large EGG YOLKS
• 2 TBSP Calvados or brandy
• 11/4 cups All purpose FLOUR
• 2 TBSP SUGAR
• 1/4 TSP SALT
• 9 TBSP ( 1 stick plus 1 TBSP) chilled unsalted butter, cut into 1/2 inch pieces.

FOR CRUST

1. Stir egg yoks and Calvados in small bowl to blend.
2. Combine FLOUR, SUGAR and SALT in processor.
3. Add BUTTER, cut in, using on/off turns, until BUTTER is size of small peas.
4. With machine running, add YOLK mixture.
5. Process until large moist clumps form. Gather dough into ball; flatten into disk.
6. Wrap doug in plastic; refrigerate until cold. ( about 1 hour). You can make this one day ahead, Keep chilled, Let soften slightly before rolling out.)
7. Roll out dough on lightly floured surface to 14 inch round.
8. Transfer to 11 inche diameter tart pan with removable bottom.
9. Fold overhand int and press, forming double-thick sides. Chill while making filling.

FILLING

• 11/4 cups blanched slivered ALMONDS
• 3/4 cup plus 2 TBSP SUGAR
• 2 large EGGS
• 3 TBSP Calvados or brandy
• 1 TSP VANILLA EXTRACT
• 1/2 TSP ALMOND EXTRACT
• 1/4 TSP SALT
• 6 TBSP (3/4 stick) unsalted BUTTER, room temperature
• 3 tart green APPLES, peeled, quartered, cored, cut into 1/8 inch-thick wedges
• 1/4 cup APRICOT PRESERVES

FOR FILLING

1. Combine ALMONDS, 1/4 cup SUGAR, EGGS, 1 TBSP CALVADOS, EXTRACTS and SALT in processor.
2. Blend until soft paste forms.
3. Add 4 TBSP BUTTER, blend 10 seconds, Spread in crust .Chill until firm (about 45 minutes)
4. Meanwhile, stir APPLES, 1 TBSP CALVADOS and 1 TBSP SUGAR in large bowl. Let stand 30 minutes.
5. Preheat oven to 400 degreees F.
6. Drain apples, overlap in concentric circles atop filling.
7. Melt 2 TBSP BUTTER; brush over apples. Springkle with 1 TBSP SUGAR.
8. Bake tart 15 minutes. Reduce temperature to 350 degrees F. Bake until apples are tender, about 45 minutes. Transfer to rack. Stire preserves and 1 TBSP Calvados in small saucepan over low heat until preserves melt. Strain into small bowl, brush over apples. Cool. ( Can be made 8 hours ahead. Let stand at room termperature).